16:09, 02 Aug 2024, author: Ermakova M.

Cabbage in tomato juice for the winter

Name: Cabbage in tomato juice for the winter
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Yield: 4
Cuisine: European
Ingredients: White cabbage - 1 kg; Tomato juice - 500 ml; Salt - 2 tbsp.

I suggest preparing cabbage in tomato juice for the winter, after chopping it into strips.

Photo source: https://ru.123rf.com/profile_oilslo

This very simple preparation will simplify your preparation of first courses - for example, borscht or shchi. All you need is three ingredients and an hour of your time. If you follow all the instructions in preparation, this canned cabbage can be stored for up to a year.

Cabbage in tomato juice for the winter

Кухня: European, домашние заготовки, калории: 254, время приготовления: 00:50

Ингредиенты

White cabbage - 1 kg

Tomato juice - 500 ml

Salt - 2 tbsp.

Рецепт

1. Sterilize the jars and lids in a convenient way. I sterilized the glass jars in the oven for about 15 minutes, setting the temperature to 100 degrees. I boiled the lids in a saucepan with water for about 15 minutes.

2. Chop the cabbage into thin strips.

3. Pour tomato juice into the pan and add salt, wait until it boils and, reducing the heat to a minimum, cook the juice for 20 minutes.

4. Place all the cabbage tightly in the prepared jars, tamping it well with your hands.

5. Pour hot tomato juice into each jar filled with cabbage up to the shoulders of the jars.

6. Cover the filled jars with lids and place in the pan (first put a towel on the bottom). Then pour enough water into the pan to almost reach the shoulders, put it on the stove, turn on medium heat, wait until the liquid boils and sterilize for 20 minutes in boiling water.

7. Remove the sterilized jars with cabbage from boiling water and roll up with the prepared lids, turn upside down and leave in this position until completely cooled, preferably overnight.

8. Then send the cabbage in tomato juice to the pantry for long-term storage. It is best to try it no earlier than after 2 weeks. This preparation is great to use when cooking borscht or cabbage soup.

9. Enjoy canning!